Kittencal’s Comforting Turkey or Chicken Pot Pie: A Taste of Home

There are certain dishes that just wrap you up like a warm hug on a blustery day, and for me, a perfectly executed pot pie is unequivocally one of them. I vividly recall my grandmother, a woman whose kitchen was the heart of our family, meticulously preparing her version of this classic. The scent of bubbling chicken broth, sautéed vegetables, and warm pastry would waft through the house, signaling that a truly comforting meal was imminent. While her recipe differed slightly, the essence of that deeply satisfying, soul-warming flavor profile resonates strongly with Kittencal’s Turkey or Chicken Pot Pie. It’s a dish that speaks of tradition, home, and the simple joy of sharing a lovingly prepared meal.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6-8
• Yield: 1 pie
• Dietary Type: Adaptable (Standard is not vegetarian/vegan)

Ingredients

This pot pie relies on wholesome ingredients to create its rich and satisfying filling, nestled within a flaky, golden crust. You can use either leftover cooked turkey or chicken, making it a fantastic way to repurpose Sunday dinner.

For the Crust:

• 2 unbaked pie pastry (use 9 or 10-inch deep-dish pie shells)

For the Filling:

• 1/3 cup butter
• 1 medium onion, finely chopped
• 1-2 tablespoon fresh minced garlic (omit if you are not a garlic-lover)
• 1 celery rib, diced
• 1 teaspoon dried thyme (or use 1 teaspoon dried oregano)
• 1 pinch cayenne pepper (optional or to taste)
• 1/3 cup all-purpose flour
• 1 tablespoon chicken bouillon powder (the original recipe mentions using 2 small packages OXO bouillon powder as an example)
• 2 cups canned low sodium chicken broth (it’s crucial to use low-sodium here to control the overall saltiness)
• 1/4 cup heavy cream, unwhipped (35% fat content is recommended; light cream can be used, but the results won’t be as rich)
• 1 1/2 cups frozen diced mixed vegetables, slightly thawed (such as peas, corn, and carrots – feel free to use more if you like)
• 2 cups cubed cooked turkey or 2 cups cooked chicken
• 2 cups potatoes, peeled (cooked and cubed)
• 1-2 teaspoon fresh ground black pepper (or to taste)
• Seasoning salt (to taste, or use white salt)

Equipment Needed

• A large skillet
• A wooden spoon or spatula
• A 9 or 10-inch deep-dish pie plate
• A baking sheet
• A small, sharp knife

Instructions

This recipe is designed for efficiency and maximum flavor, bringing together simple techniques for a truly rewarding outcome.

1. Prepare the Pie Shell: Begin by fitting one of the unbaked pie pastry shells into the bottom of your 9 or 10-inch deep-dish pie plate. Set this aside while you prepare the filling.

2. Sauté the Aromatics: In a large skillet, melt the 1/3 cup butter over medium heat. Add the finely chopped onion, minced garlic (if using), diced celery rib, dried thyme (or oregano), and the optional pinch of cayenne pepper. Cook these ingredients, stirring occasionally, for approximately 4 minutes, until they have softened and become fragrant.

3. Build the Roux: Sprinkle in the 1/3 cup all-purpose flour and the 1 tablespoon chicken bouillon powder. Stir this mixture with a wooden spoon continuously for 1-2 minutes. This step is crucial for cooking out the raw flour taste and creating a rich base for your sauce.

4. Create the Creamy Sauce: Gradually pour in the 2 cups of low sodium chicken broth and the 1/4 cup of heavy cream, whisking or stirring with your wooden spoon to ensure a smooth consistency. Continue to heat the mixture, stirring constantly, until it comes to a bubbly and thickened state.

5. Simmer the Filling: Add the cooked turkey or chicken and the slightly thawed frozen diced mixed vegetables to the skillet. Reduce the heat to low and let the mixture simmer for about 15 minutes. This allows the flavors to meld beautifully and the vegetables to cook through.

6. Incorporate the Potatoes and Season: Gently stir in the cooked and cubed potatoes. Now, it’s time to season. Add 1-2 teaspoons of fresh ground black pepper and seasoning salt to taste. Remember, the original recipe advises caution with salt due to the sodium content in the bouillon powder; it’s best to add salt incrementally and taste as you go. You can even omit the salt entirely at this stage if you prefer.

7. Assemble the Pie: Pour the beautifully prepared filling into the pie shell that you set aside earlier.

8. Top the Pie: Carefully lay the second unbaked pastry over the top of the filling. Seal the edges of the top and bottom crusts together. You can then flute the edges as you desire, creating a decorative finish.

9. Vent the Crust: Using a small sharp knife, make 3 slits into the top crust of the pie. This allows steam to escape during baking, preventing the crust from becoming soggy.

10. Prepare for Baking: Place the assembled pie onto a baking sheet. This catches any potential drips and makes it easier to transfer the pie in and out of the oven.

11. Initial Bake: Preheat your oven to 425 degrees F (218 degrees C). Place the pie in the preheated oven and bake for 10 minutes.

12. Final Bake: Reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking for an additional 30 minutes, or until the pie is bubbling slightly out of the top slits and the crust is a beautiful, golden brown.

Expert Tips & Tricks

• Make-Ahead Filling: The filling for this pot pie can be prepared a day in advance. Cook the vegetables and chicken/turkey, make the sauce, and combine everything. Refrigerate the filling. When ready to bake, simply reheat the filling gently, pour it into your pie shell, top with the second crust, and bake as directed. You may need to add a few extra minutes to the baking time if the filling is cold.
• Pre-Cooked Potatoes: To save time on the day of baking, you can cook the potatoes a day ahead and refrigerate them. Ensure they are cubed into bite-sized pieces for even cooking and distribution.
• Bouillon Powder Choice: While the recipe specifies “chicken bouillon powder,” using a good quality brand with concentrated flavor, like the OXO cubes mentioned, will significantly enhance the depth of the filling. If using bouillon cubes, crush them thoroughly before adding them with the flour.
• Vegetable Variety: Feel free to customize the frozen mixed vegetables to your preference. Peas, carrots, corn, green beans, and even small broccoli florets can work beautifully. Ensure they are in bite-sized pieces.
• Flour for Thickening: The amount of flour can be slightly adjusted depending on how thick you prefer your pot pie filling. If you desire a thicker sauce, you can increase the flour to 1/2 cup. If you prefer it thinner, stick to 1/3 cup.

Serving & Storage Suggestions

This Kittencal’s Turkey or Chicken Pot Pie is a complete meal in itself, hearty and satisfying. For a delightful presentation, let it rest for 10-15 minutes after it comes out of the oven. This allows the filling to set slightly, preventing it from spilling out when you cut into it. Serve generous wedges of the pie piping hot.

Leftovers can be stored in the refrigerator, covered tightly, for 3-4 days. To reheat, you can gently warm individual slices in a low oven (around 300°F or 150°C) until heated through, or microwave them carefully, being mindful of potential sogginess. For a crisper crust after refrigeration, reheating in a toaster oven or air fryer is an excellent option.

Nutritional Information (Estimated)

Nutrient	Amount per Serving	% Daily Value
Calories	634.7 kcal
Calories from Fat		53 %
Total Fat	37 g	56 %
Saturated Fat	14.7 g	73 %
Cholesterol	76.3 mg	25 %
Sodium	772.5 mg	32 %
Total Carbohydrate	53 g	17 %
Dietary Fiber	5.8 g	23 %
Sugars	2.9 g	11 %
Protein	23.1 g	46 %

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

This recipe is wonderfully adaptable. While the classic calls for a double-crust pastry, you can also serve the delicious filling over baked puff pastry shells or even Texas toast for a quicker, deconstructed version.

For a vegetarian option, substitute the turkey or chicken with firm tofu or a medley of hearty vegetables like mushrooms, parsnips, and Brussels sprouts. In this case, you would use vegetable bouillon powder and vegetable broth instead of chicken.

If you’re looking for a lighter touch, you can experiment with using a half-and-half mixture of heavy cream and whole milk, though the richness will be slightly diminished.

FAQs

Q: Can I make the pie crust from scratch?
A: Absolutely! A homemade flaky pie crust will elevate this pot pie even further. Ensure you make enough for both a bottom and top crust.

Q: My pot pie filling seems a bit too thin. What can I do?
A: If your filling isn’t as thick as you’d like, you can create a slurry by mixing 1-2 tablespoons of cornstarch with a little cold water, then whisking it into the simmering filling until it thickens.

Q: I don’t have any pre-cooked turkey or chicken. How can I prepare it?
A: You can quickly cook chicken breasts or thighs by poaching them in simmering water or broth until cooked through, then shredding or cubing them. Alternatively, leftover rotisserie chicken is a convenient shortcut.

Q: Is it possible to freeze this pot pie?
A: Yes! This recipe makes two pies, and one can be frozen for later. Assemble the pie completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking, and you may need to add a little extra baking time.

Q: What’s the best way to ensure a golden brown crust?
A: An egg wash, made by whisking one egg with a tablespoon of water, brushed over the top crust before baking can help achieve a beautiful golden sheen and crisp texture.

A Taste of Tradition, Reimagined

Kittencal’s Turkey or Chicken Pot Pie is more than just a recipe; it’s an invitation to create moments of comfort and joy in your own kitchen. The combination of tender, savory filling encased in a perfectly baked crust is a timeless classic for a reason. Whether you’re a seasoned cook or just starting out, this recipe is approachable and yields deeply satisfying results. Gather your loved ones, fill your home with the comforting aroma of this pie, and savor every delicious bite. Share your culinary creations and any variations you discover – happy cooking!